Research of functional evaluation of mucuna bean on antioxidation and parkinson's disease

2013 Fiscal Year Final Research Report

• Project/Area Number: 23500992
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: College of Tokyo University of Agriculture
• Principal Investigator: FURUSHO Tadasu 東京農業大学短期大学部, その他部局等, 教授 (50238680)
• Co-Investigator(Kenkyū-buntansha): ISHIDA Hiroshi 東京農業大学短期大学部, その他部局等, 教授 (60248937) ; TANIOKA Yuri 東京農業大学短期大学部, その他部局等, 助教 (30553250)
• Project Period (FY): 2011 – 2013
• Keywords: ムクナ / L-ドーパ / パーキンソン病 / 抗酸化性

Research Abstract

Mucuna is a leguminous plant, and it is a feature that the L-dopa content is high. We researched the influence by the mucuna bean intake made edible by the steaming processing on Parkinson (PA) disease and the antioxidative effect, and achieved the following results. 1) When the powder of the mucuna bean that does the steaming processing was given to the PA disease model rats that treated 6- OHDA, the function of exercise has been improved compared with the control rats. 2) The DPPH radical deletion active of the mucuna bean that did the steaming processing was 14.3mmol Trolox/100g. 3) In the anti-oxidizing capability examination that used the human liver origin cell stock, the control cells were 88% while the survival rate of the mucuna extracted material addition cells were 111% in the H2O2 exposure of 0.01mM. Therefore, it is shown that the mucuna bean is a functional food that has both the condition improvement function of the PA disease and the antioxidative effect.